My rendition (in a tiny crock pot!) was perfect for two, but the recipe should double easily. Just be sure you have enough salsa to fully submerge things.
1 pound beef chuck roast
1 Tbsp chili powder
2 Tbsp turbinado or brown sugar
1/4 tsp cayenne pepper
1/2 tsp salt – IF your chili powder and/or salsa don’t already have it!
1 (16 oz) jar salsa of your choice. I used a chipotle chili + tequila variety!
Trim the roast of most fat, and set aside.
In a small bowl, mix together the chili powder, sugar, cayenne pepper, and salt (if applicable). Rub this all over the meat, then carefully place the roast into your slow cooker.
Pour salsa over the roast until fully submerged. Cook on low for at least 8 hours, or until meat is tender.